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Cheddar Cheese vs Parmigiano Reggiano Cheese
Cheddar Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Cheddar Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Cheddar Cheese and Parmigiano Reggiano Cheese?"
- "Is Cheddar Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Cheddar Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Cheddar Cheese or Parmigiano Reggiano Cheese better?"
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Cheddar Cheese comes from England. Parmigiano Reggiano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Cheddar is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory taste. Cheddar's aroma can be described as "varies". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Cheddar is ranked #1 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Cheddar | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Kombucha, Tomatoes | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Cheddar and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Cheddar Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | England | Italy |
| Specific Origin | Southwest (Somerset, Gloucester) | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw |
| Fat Content | At least 50% fat in dry matter | Minimum 32% |
| Moisture Content | Up to 39% | Not Specified |
| Rind | Varies (natural, cloth, wax, plastic) | Hard |
| Texture | Varies (rubbery to friable and crystalline) | Grainy, flaky |
| Taste | Mild to sharp, buttery to brothy and savory | Umami |
| Aroma | Varies | Mild, Milky |
| Colors | Natural or dyed orange | Straw or light straw |
| Forms | Tiny truckles to 650-pound blocks | Cylindrical, slightly convex sides |
| Age | A few months to several years | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a varies (rubbery to friable and crystalline) cheese, go for Cheddar. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Cheddar has a mild to sharp, buttery to brothy and savory taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
